The Homemade Chili Oil My Dad's Made 100,000 Times

Ingredients

• 1.5 oz Sichuan dried chili flakes
• 0.5 oz ginger
• 1 oz red onion
• 1 oz shallot
• 3 clove garlic
• 2 piece star anise
• 1 dash sesame seeds
• 4 oz neutral oil
• 1 tsp sesame oil
• 0.5 tsp salt
• 0.5 tsp sugar
• 0.5 tsp white pepper
• 1 tbsp paprika
• 1 tbsp neutral oil

Instructions

1. 1

   Prepare chili mix: First, we'll create a flavorful chili mix as the seasoning base for the chili oil. In a medium, heat-safe bowl, mix together chili flakes, salt, sugar, and white pepper.

2. 2

   Prepare aromatics: Cut the ginger and red onion into slices. They'll be frying in hot oil, so don't fuss over getting them too paper-thin.

3. 3

   Fry aromatics: Heat up your wok over high heat for about 30 seconds, and pour the oil in.

4. 4

   Pour oil over chili mix: When the aromatic oil has come back up to 300°F (149°C), turn off the heat; it's time for the (somewhat) dramatic pour-over. Don't pour it all at once! Dumping a huge volume of hot oil at once will scorch and burn the chili mix.